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Saturday, June 23, 2012

Strawberry Rhubarb Crumble Pie

So this season I've shared strawberry pie, strawberry-rhubarb crumble bars and strawberry-rhubarb cobbler...the only left to do is combine some of these things into a strawberry-rhubarb crumble pie! I promise, this will be the last rhubarb recipe of the year!

Fresh, local ingredients make all the difference in truly great pies!

Ingredients

Crustuse your own favorite or try my fave pie crust (it will make enough for two 9-inch single crusts)

What to do:

2. Grate the frozen butter into the flour. (this is a pain but essential)

3. Gently toss the butter and flour until the flour coats the grated butter.

4. Sprinkle the ice water over the mixture and mix with your fingers. In the bowl, knead the dough until it comes together into a ball.

5. Divide the dough into two pieces and place in plastic wrap or a ziploc.

6. Chill for at least 30 minutes.

7. Remove the dough from the fridge and let it sit for 10 minutes to make rolling easier.

8. Preheat your oven to 400° F.

9. Roll out dough to fit a 9-inch pie plate and trim and pinch edges. Place in pie pan and place in refrigerator until fruit is ready.

10. In a large bowl, combine and toss rhubarb, strawberries, sugar, cornstarch, spices, salt and lemon juice if using.

11. Remove pie pan from fridge and fill with fruit mixture.

12. For crumble topping, mix flour, sugar, cinnamon, nutmeg and salt in medium bowl. 13. Stir in melted butter and mix until everything is damp and crumbly.14. Using your hands, sprinkle the crumble mixture over top of fruit.

15. Place a baking tray under the pie pan and place in oven for 20 minutes, then reduce heat to 350° F and bake for 40 minutes more, or until fruit filling is bubbling (the pan will catch any runaway juices!). If crust edge is browning too quickly, cover edges with a thin strip of tin foil.